Tomato Omelet (Vegetarian)

Most of the people from and around Maharashtra might know this simple and tasty tomato omelet (vegetarian) / omlet. I was introduced to this dish in Belgaum. I am not sure where I ate it first, but I liked it and I used to make it regularly for my breakfasts or for snacks. But somehow after my marriage, I kind of forgot about this. I felt my husband might not like the taste of it and stopped making it.

Then one day, few months ago, Aruna sent me a recipe for it. Since I had a pathetic tava at that time, I was a bit hesitant to try this. Then one fine day when I ran out of all ideas for breakfast, I tried this and I simply loved it. But due to bad tava, the picture was not at all worth posting here. Few days ago, Aruna again reminded me about this and also sent me some more additions. Thanks to her suggestion, now I have one of the best frying pans which can also be used as tava and the first dish I tried when I bought those pans was this omelet. To tell the truth, this version of tomato omelet has an amazing taste and I loved it more than what I had tasted before. This can be prepared literally in minutes, so this has become one of my favorite breakfasts to cook as well as eat. Do try this version to know what I am saying. Thanks Aruna.

Aruna Pai

What more i can say, i absolutely love this and make it positively at least once a week. The shape too is perfect round. This is one of the recipes my mom makes and liked by all at home. My FIL liked the changes made as compared to the one only with besan. Thanks for sharing.

zobars

Hi Shilpa,
Do you mind telling me which nonstick tava you have that you used for this one. Mine is about ready to go to goodwill and I am looking for a new one. Maybe I will buy the same as yours and get great results like you. I have nightmares when I make dosas because of my bad tava as well.

Shubhada

Dear Shilpa
Thanks for the ever-popular recipe. Do try out pureed tomatoes instead of chopped ones and also toss in ginger pieces and green chillies while pureeing the tomatoes. Your site is a feast for the eyes and then for the stomach. Keep it up.

Nalini

Shilpa,
I thought I would let you know that Macy’s has the best non stick skillets for making dosas the 18″ griddle which can take high temperatures to get the nice golden color. Costs about 40$ and I still using the one I bought in 1994. Needless to say it is still going strong.

My dad is Marathi (my mom is Konkani like you) and I’m pretty certain this is what we call thalipeet. My parents throw in a lot of other stuff in there-like grated zucchini, grated cucumber and grated watermelon rind (the white part) depending on the time of year.

Btw, I was born in Belgaum!! At the Kasbekar-Mehtgud clinic. But I have been American for a long long time now.

zobars

Hi Shilpa, thanks for sharing which pan u used. Because I love Bialetti too. I bought a big pan for making subji and I love it really too much. I am going to get that set from Costco tomorrow morning itself. Thanks again for sharing this info.

SM

Hi Shilpa,
The tomato omelet looks yummy! My Mom makes another version of this recipe. I do not have the exact proportions, but here are the ingredients-
Fine sooji or Bombay rawa,
Chopped tomatoes,
Finely chopped onions,
Chopped green chillies,
Chopped Cilantro,
Salt to taste
Mix all of the above ingredients with buttermilk to make the dosa batter. Prepare the dosas and make them slightly thicker than usual as they tend to fall apart otherwise. These dosas can be eaten as is without chutney.

Hi Shilpa,
The tomato omelette looks most appetising and an instant recipe without much preparation time. The ingredients seem to be those that are found readily on the kitchen self and I am dying to try this out. Really good for a breakfast dish. The sooji rava would give it a crunchy crisp texture which would be so tasty!

Vilasini

Hi………
My father has been making this for years now……. he adds an extra tough to it, instead of oil uses amul butter & makes an fine tomato paste instead of chopping them, after the omlet is made cuts them into pieces and arranges them between slices of bread…. then just puts the stuffed slices back on tava….. once they are bit crispy cuts them into pieces big and small and serves………. this is just a tip for all those who have to do better presentation all that they have prepared is consumed…….
My husband ate it with great taste when i made the way my father does, he never knew there were tomatoes in it (he hates them)….

Gauri

Hi Shilpa,
I tried this tomato omlet for breakfast the other day it came out really good Thanks to you too and Aruna for such a wonderful recipe. I have posted it in my blog with a link to your blog for the original recipe. I hope it ok with you.

Abhijit

Shruti

I tried this today morning. It was the flop show from me.. i used all the ingredients as you mentioned above, still dont know what went wrong. This was not coming out of the Tawa itself. I use the same tawa for making dosas and i didnt have this problem. I didnt make the batter too think. Do you think that would be the problem? however I liked the taste and bit disappointed when I had to struggle hard to take this omelette out of the Tawa by peices

Iona

anjali

I am very grateful to you for this site. I was always a ‘once in a blue moon’ cook.. I used to very rarely cook. Before marriage, my mother used to cook and after marriage my MIL. Now we are in Germany and here I had to cook full time!!!

Your site has been very helpful and whenever we feel like eating ‘amchigele’ food, the first site I look is yours!!

Thanks a lot!!

Mom used to prepare this tomato omlette very often and I love this dosa .

Swapnil

Suhas Patole

Every Friday ( in U.A.E.) its weekly holiday , like Sunday in rest countries . and this is the only day i make different Indian recipes , As wife , childrens sleep for long time .since Maharashtrian ( mumbaikar ) , I use to try and like always to try such marathi recipes .

its easy and yummie . for marathi recipes ( only veg.) please also check CHAKALI Site .( check in Google site)

angel

Its called Poorah in punjabi and its a punjabi dish minus the sooji,only besan is used and what ever seasoning and spices you want to put into it.And it tastes good with curd aswell as with tomato sauce or green chutney.

Sankalp Shinde

Aditi

This is also called “Dheerada” in Marathi. My mother used to add half wheat-flour and half besan to make it more healty and easy to digest. I add ajwain (Owa in marathi) along with jeera gives a different flavour.

Vrushali

I usually grind the tomato’s in mixer..but dont let it become puree…and add a little corn flour and ginger garlic paste… rest ingredients are what you mentioned…
Thanks for the recipe.. Totally love Tomato omelettes..

Manjula

Shailesh

My aai used to make this when I was growing up. She is no more and the recipe lost with her. After few years I found this recipe on your website and was able to recall that taste from my childhood. Thanks for sharing.

MNS

Shweta

Hi Shilpa,
I got to know of this dosa when my inlaws visited us recently .. My mil makes similar omeletes but she makes it with maida, little besan and rice flour .. Must say this looks like a healthier version …